If you're looking for a hearty and flavorful recipe with chicken, the chicken cachopo is your ideal choice. This dish, originally from Asturias, has become a classic in Spanish cuisine thanks to its combination of ingredients and its crispy texture. Our homemade version is lighter than the traditional one, but equally delicious.
The chicken cachopo consists of two thin chicken fillets stuffed with serrano ham, tetilla cheese, and tomato, breaded and fried until perfectly golden. It is an easy and quick recipe to prepare, perfect for a family meal or to surprise your guests with a dish that looks like it came from a restaurant.
You can adapt the filling to your taste: add peppers, caramelized onion, or even boiled egg. Serve the cachopo hot, accompanied by french fries or salad. Don't miss this delight!
Cook
15 min
Servings
2
We take the chicken fillets and the mallets, to stretch them and make them thinner, then we salt but little because the ham already gives us more salt.
Then we take a fillet and place the Serrano ham on top of it.
Cut some pieces of the Tetilla cheese and place them on top of the Serrano ham.
Now we wash and dry the tomato and cut it into slices, and then place some slices on top of the cheese.
Finally, we cover everything with another chicken fillet, we squeeze it well with our hands to cover everything.
Now we beat the egg and pass the cachopo through the egg.
And then we pass it through breadcrumbs, trying to close it tightly so that the filling does not escape.
We put a pan on the fire and add oil, when it is hot we put the cachopo and fry for about 2 minutes on each side, this depends on the thickness of the fillet, when it is fried we remove it from the heat and place it on kitchen paper to remove excess oil.
Finally, we tied and served.
